Sichuan Cookery by Fuchsia Dunlop – review
I had never been a great Chinese food aficionado. I didn’t know enough about the subject to make informed choices when confronted by a Chinese...
Irish Beef Fiery Cheeseburgers
Irish Beef Fiery Cheeseburgers Serves 4 Ingredients 675g minced beef 1 mild red chilli, seeded and finely chopped 1 garlic clove, crushed 2 tbsp double...
The World of Spice by Michael Bateman – review
Michael Bateman was a tremendously appealing food writer. He wrote his books and newspaper articles with a light and witty air which encouraged even non-foodies...
Twelve-Spice Biscuits with Spiced Mascarpone Cream – recipe
These delightful Twelve-Spice Biscuits are an ideal accompaniment to a nice cup of tea on winter afternoons, but they are also key to this rich...
Spiced Fruit Smoothie
From Morrisons A spiced fruit smoothie is just the thing to kick start a special day. Ingredients 1 small banana, peeled and sliced...
KitchenCraft Stainless Steel Nutmeg and Spice Grater
For any keen baker. It’s that time of year again. Many people celebrate Easter, which is marked by Hot Cross Buns. Mother’s Day has traditional...
Spice Kitchen Gin Botanicals
Add a world of flavour to your gin cocktails Spice Kitchen is one of my favourite family-owned companies. I like their style, and the quality...
From Gujarat with Love
100 Authentic Indian Vegetarian Recipes Author Vina Patel now lives in the US although she was born and grew up in Gujarat in India. She...
Chilli No.5 – The gift of spice
We now know what that room is for! It came with the house and it’s called a kitchen! Lockdown has been terrible, but it has...
Tropical Cinnamon Leaf Log – recipe
Tropical Cinnamon Leaf Log is perhaps the ultimate sophisticated adult Rocky Road. The recipe replaces the cookie bits and marshmallows with dried exotic fruits. One...
Mandalay: Recipes and Tales from a Burmese Kitchen
Well, here is a rather interesting cookbook! It has hints of familiar cuisines but Mandalay: Recipes and Tales from a Burmese Kitchen offers a delicious...
Mestizo London – restaurant review
We are blessed, if we live in London, with a wealth of gastronomic opportunities. We can indulge in traditional high-end Kaiseki Japanese dinners or humble...
Arun Kapil – Green Saffron – interview
It’s possible that the names of both Arun Kapil and his company Green Saffron will be new to you but it’s likely that over the...
Spiced Beef Soup
From Sainsbury’s A warming, mildly spiced soup, packed with flavour. Serves: 4 Preparation time: 10 Minutes Cooking time: 40 Minutes Ingredients 1 tablespoon...
Wahaca – Mexican food at home by Thomasina Miers – review
I had my first visit to Wahaca – the restaurant, that is – just a few weeks ago. The place was vibrant and exciting and...
The Complete Book of Korean Cooking by Young Jin Song – review
I am convinced that Korean food will be the next big food trend. It has an appealing mix of tongue-tingling spice, light freshness and an...
Modern Thai Food by Martin Boetz – review
Modern Thai Food is a large-format volume with some of the most stunning food photography I have ever seen. Jeremy Simons takes advantage of full...
Mighty Spice by John Gregory-Smith – review
John Gregory-Smith has penned a unique and fascinating volume. It considers the spices themselves rather than focusing on a particular culinary tradition. So many countries...
Thai Bible by Jackie Passmore – review
A few years ago Thai restaurants were rare but that’s changed, and some lucky folks even get to have holidays in Thailand. They return home...
Thailand – A World of Flavours by Christine Watson – review
The author of Thailand – A World of Flavours is Christine Watson. The name doesn’t sound very Thai or even Asian but, in fact, Christine...